100g small courgettes, trimmed and halved lengthwise
50g green beans, trimmed
50g edible flowers
125ml vegan mayonnaise
½ tbsp lime juice
½ tbsp chives, chopped
2 tsp wasabi paste
4 lime wedges, to serve
Method
Combine the flour, Chinese five spice, salt and sparkling water and whisk until slightly smooth but still a bit lumpy.
Heat the oil for deep-frying to 180°C.
Dip each piece of zucchini into the batter, allow the excess to drip off and gently place it into the warm oil. Fry for 2-3 minutes until crisp and drain on kitchen paper. Fry the zucchinis off in batches. Repeat the process with the green beans and edible flowers.
Cut each Quorn Vegan Fillet into 4 strips, dip the strips into the batter, allow the excess to drip off and fry for 2-3 minutes until crisp. Drain on kitchen paper.
Whisk the vegan mayonnaise, lime juice, chives and wasabi together until smooth. Serve it alongside the warm fried vegetables with the lime wedges.
TIP: Edible flowers that are ideal to be fried in a tempura batter include organic snapdragons, nasturtiums, pansies and violas.
